Roasted Squash Spice Cake

This roasted squash spice cake is beautifully moist and fragrant. The butternut squash give it a lovely earthy flavour, similar to pumpkin cake.

Similar to carrot cake, this is a delicately spiced treat. Adding butternut squash to the cake makes it wonderfully moist and last for ages. I tend to roast up a batch of squash and then freeze the extra puree (without the added milk) for use in other recipes. This cake would be equally nice with some raisins or chopped nuts.

This recipe for Roasted Squash Cake first appeared in the Guardian Cook section in April 2013.

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Hi, I’m Kate Hackworthy, a UK food blogger, food magazine columnist and cookbook author.
I’m unashamedly obsessed with vegetables, whether they’re in my breakfast, dinner or desserts! Looking for a recipe for a vegetable cake or veggie dessert? You’ve come to the right place. I also have vegetarian and vegan recipes for breakfast, snacks and meals.
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